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DIY Instant Soup Cups: Just Add Water!

DIY Instant Soup Cups: Just Add Water!

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The recipes in my post for DIY Instant Soup Cups: Just Add Water! were inspired by a feature in a special interest publication by BH&G called SOUPS way back in 2015.  I don’t know why I haven’t tried this before, but these microwaveable make-ahead-meals are a great time saver. Filled to the brim with fresh, flavorful ingredients that each begin with a flavor base, a flavor boost, a protein source, noodles and vegetables.

I’ll be showing you how to make an Edamame-Mushroom Cup as well as an Asian-inspired Ramen Cup. So let’s get started!

DIY Instant Soup Cups: Just Add Water!
For the Asian Ramen Cup, I used a mushroom stock base, teriyaki sauce as well as fresh ginger and garlic for my flavor boost. I got creative with my protein source and used vegan soy curls (more on those in a minute), ramen noodles and for vegetables, grated carrots and chopped baby bok choy.

DIY Instant Soup Cups: Just Add Water!

If you are unfamiliar with soy curls, they’re dehydrated strips of soy protein made out of whole, non-GMO soybeans that are slowly cooked until they’re soft, then processed by a machine that breaks them into strands. Then they’re slowly dried at a low temperature and packaged. That’s it.

DIY Instant Soup Cups: Just Add Water!

Now, you add boiling water and allow to sit until they are reconstituted which takes about 5-10 minutes.

DIY Instant Soup Cups: Just Add Water!

They look like this. Drain well, using paper towels, gently squeeze out excess water and place into a non-stick skillet (no oil). Cook for a few minutes.

DIY Instant Soup Cups: Just Add Water!

Add the teriyaki sauce and continue cooking until they absorb the sauce and get some browned, caramelized edges. Those are the best parts! 🙂

DIY Instant Soup Cups: Just Add Water!

The ingredients are layered into these awesome 3 cup containers. When you get to work, just add water and microwave. Instant lunch!

DIY Instant Soup Cups: Just Add Water!

BONUS RECIPE!  I’m including this second recipe for an Edamame-Mushroom Cup.  Vegetable stock is the base of this recipe with soy sauce, rice vinegar, white miso paste, fresh ginger and garlic as the flavor boosters.  Edamame acts as our protein and I am using these rice noodles. Add snow peas and sliced mushrooms for veggies.

DIY Instant Soup Cups: Just Add Water!

I am using frozen edamame that I always keep on hand. No need to thaw, just rinse and add to the cup.

DIY Instant Soup Cups: Just Add Water!

You don’t have to cook the mushrooms, but I personally prefer them sauteed on high heat for just a few minutes.  No need to add oil if you are using non-stick.

DIY Instant Soup Cups: Just Add Water!

Layer everything up and just add water!

DIY Instant Soup Cups: Just Add Water!


DIY Instant Soup Cups: Just Add Water!

Did you make either of these recipes in this post for DIY Instant Soup Cups: Just Add Water! Leave me a comment below and let me know how you make your soup cups.

And if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂

DIY Instant Soup Cups: Just Add Water!

DIY Instant Soup Cups: Just Add Water!
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5 from 1 vote

DIY Instant Soup Cups: Just Add Water!

DIY Instant Soup Cups: Just Add Water!
Course Main Course
Cuisine vegan
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 servings
Author aimee

Ingredients

FOR THE EDAMAME-MUSHROOM CUP:

  • 1-2 tsp Vegetable Stock Base such as Better Than Bouillon brand
  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp White Miso Paste
  • 1/2 tsp Ginger grated
  • 1 clove Garlic minced
  • 1/4 c Edamame frozen and rinsed
  • 1/2 c Rice Noodles cooked 2 minutes less than package instructions
  • 1/4 c Snow Peas trimmed
  • 1/4 c Mushrooms sliced

FOR THE ASIAN-INSPIRED CUP:

  • 1-2 tsp Mushroom Stock Base such as Better Than Bouillon brand
  • 3 tbsp Teriyaki Sauce I used a bottled sauce (reserve 1 tbsp for the cup)
  • 1/2 tsp Ginger grated
  • 1 clove Garlic minced
  • 1/4 c Soy Curls rehydrated & pressed of excess liquid
  • 1/2 c Ramen Noodles cooked 2 minutes less than package instructions
  • 1/4 c Carrots grated
  • 1/4 c Baby Bok Choy chopped or sliced

Instructions

  • For either sauce base, combine the ingredients before adding to the cup.
  • Pre-cook the noodles for either cup about 2 minutes less than the package instructions.
  • For the mushrooms, simply add to a dry pan over medium high heat and saute until a bit browned.
  • For the soy curls, simply rehydrate in boiling water for 5-10 minutes, drain and using paper towels, squeeze out extra moisture. Add to a hot saute pan with 2 tbsp of the teriyaki sauce until the edges are browned and caramelized.
  • Layer your cup with the sauce base first, then the protein source, noodles and finally vegetables. 
  • Allow the cup to sit at room temperature for about 10 minutes to avoid extreme temperature changes in the glass and remove lid. 
  •  Add about 1 to 1-1/4 cups of water and microwave for about 2-3 minutes. Let stand for and additional 2-3 minutes. Enjoy!

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3 comments

  1. These look awesome! I cook most meals for my family including lunches and this looks like a quickie one to pack for my wife to take to work. Can’t wait to try them. One question: Do you have a Amazon link for those nice looking cups with the green lids?

    1. Thanks Scott! It looks like they ARE still available on Amazon. I just love them. Here is a link for you 🙂 http://amzn.to/2oXSed8

  2. Thanks so much, Aimee! Going to buy them.

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